Mango and white chocolate scones are sweet, rich, and slightly tangy from dried mango, which also provides a nice chewy texture to the scones. Best of all, these scones are easy to make in about 30 minutes! Instructions for substituting fresh mango also included.
Note: this post was originally published in 2019 and updated in 2021 with new photos and improved instructions, including how to substitute unsweetened dried and fresh mango.
If you are craving a sweet, delicate treat to serve with coffee or tea, these mango and white chocolate scones are it! Dried mango adds a bit of a chewy texture that I absolutely love.
But, if you have fresh mango on hand, this recipe has also been updated to include instructions for substituting fresh mango. And of course, I think mango and white chocolate is a match made in heaven, just see my recipe for Mango Trifle with white chocolate whipped cream!
These scones are also simple to make, because the dough uses only heavy cream, rather than butter or a combination of butter and heavy cream. So instead of having to work butter into the dough at just the right consistency, all you need to do is add the heavy cream to the dry ingredients and combine together! Just like that, you have a scone that’s tender, moist (but not too moist!), and ready in about 30 minutes.
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- Mango: I prefer using sweetened dried mango, but you can also use unsweetened dried mango or even fresh. I discuss these different options further in the Recipe FAQs section below!
- White chocolate chips: as I mentioned above, I think mango and white chocolate goes really well together, but if white chocolate isn’t your thing, feel free to substitute your favorite type of chocolate chip.
Step by step photos
1. Cut the dried mango into bite-sized pieces. I like using kitchen shears for this! This is my favorite pair from Wusthof (affiliate link). I included some more tips on cutting the dried mango in the Tips and tricks section below.
2. Soak the dried mango pieces in hot water (just from the tap is ok, it doesn’t have to be boiling). Soaking helps the dried mango to soften so they are chewy, rather than tough, when you bite down on the scone.
3. Mix together the dry ingredients in a separate bowl, then add in the chocolate chips.
4. Next, drain the mango pieces and squeeze out some of the excess moisture. You don’t have to go wild and crush the pieces, just a gentle squeeze is enough. Add them to the dry ingredients.
5. Pour in the heavy cream, and stir the mixture around until the heavy cream has been evenly incorporated.
6. If you need a little help to get the last bit of dry flour incorporated, you can use your hands to gently mix the dough together. Don’t over-mix though!
7. When the dough is ready, it will look like this. You should have a shaggy mixture, not a perfectly smooth ball.
8. Place the dough onto parchment paper placed on a baking sheet. Shape the dough into a circle, about 8 inches in diameter. Cut the circle into 8 even wedges. I like to use a large kitchen knife for this, pressing straight down (not sawing back and forth).
9. Then, separate the wedges so they are at least 1 inch apart.
10. Bake for about 15 minutes in a 400 degree oven, or until the edges are browned and the bottoms are evenly browned, like this:
Tips and tricks
How to cut dried mango
- Dried mangoes are a bit tough and sticky and can be kind of hard to cut. I found that using my kitchen shears made the job a lot easier.
- Just make some cuts down the long end of the mango, then snip crosswise to get perfect little squares of mango. If the shears get sticky along the way, wipe them down with a wet paper towel.
- If you don’t have kitchen shears, a knife still works fine but will be a little bit slower.
Other tips and tricks
- While this recipe makes a scone that is tender and soft on the inside, scones in general are supposed to be a bit crumbly and dry. So, don’t be afraid if the dough seems like it won’t come together. Using your hands to lightly work the dough really helps to incorporate the last bits of flour.
- Do not over-mix the dough however, or the scones will be tough. If the dough sticks together when you squeeze a bit in your hand, you are good to go. It will come together the rest of the way when you shape it into a disk.
- If all else fails and your dough absolutely refuses to come together, you can always add a tiny splash more cream.
- While cutting the wedges, you can dip your knife in flour if it’s sticking to the dough.
Yes you can! I found that the scones are less sweet overall (of course), and the mango pieces have a bit more bite to them. If you are using unsweetened dried mango, you only need 4 ounces instead of 5, because the unsweetened mango is lighter than the sweetened version.
Yes! Since I first published this post in 2019, I have tested this recipe using fresh mango. It works well, but the results are slightly different than using dried mango. The scone is softer, slightly more moist, and the mango flavor is more subtle.
I still prefer using dried mango because I like the more pronounced mango flavor and chewiness, but the scones are also delicious using fresh mango.
If you’re going to use fresh mango, I recommend using mango that is ripe but not overly so; if the pieces are quite soft and juicy they could make the scones too moist.
Yes you can freeze the scones quite well! Just allow them to cool completely and wrap them tightly in aluminum foil or plastic wrap. Then, freeze for 2 – 3 months. I like to heat them up again in a 250 degree oven, they taste almost like fresh baked!
Freezing is a good option, because otherwise the scones only taste their freshest stored at room temperature for 1 – 2 days (kept in an airtight container).
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These scones are simple to make and are ready in about 30 minutes! Can be made with fresh or dried mango.
- 2 cups all-purpose flour
- 1 cup heavy cream
- 2 teaspoons baking powder
- ¼ cup granulated sugar
- ½ teaspoon salt
- 1 cup white chocolate chips
- 5 ounces dried sweetened mango (see notes 1 – 2 )
- Preheat oven to 400°
- Chop the dried mango into about ½ inch pieces using knife or kitchen scissors, place in a small bowl. Cover mangoes with hot water (from the tap is fine). Let mangoes sit while prepping other steps. (For instructions on using unsweetened dried or fresh mango, see notes 1 – 2.)
- Mix the flour, sugar, salt and baking powder together in a medium bowl.
- Add the white chocolate chips to the flour mixture. Drain the mangoes and squeeze out some of the moisture. The mangoes should still be wet but not dripping. Add the mangoes to the flour mixture. Pour the cream into the flour mixture.
- Stir the mixture together with a wooden spoon. Once the cream has been absorbed, you can use your hands to help incorporate any dry flour into the dough if necessary. Dough should still be shaggy (not a smooth ball).
- Place a piece of parchment paper on a baking sheet (see note 3). Place dough in the middle of the baking sheet, and use your hands to press the dough into a disk about 8 inches across and 1 inch tall.
- Cut the disk into 8 wedges with a large knife. If the dough is sticking to your knife, dip your knife in flour before cutting. Spread each piece at least 1 inch apart on the baking sheet.
- Bake for 15 minutes or until the edges of the scones are lightly browned. Let cool on baking sheet before eating.
- You can substitute 4 ounces unsweetened dried mango for the 5 ounces sweetened mango (the sweetened mango is heavier due to the added sugar). The mango pieces will be slightly chewier and the overall scone will be less sweet.
- You can also substitute 1 cup chopped fresh mango for the dried mango, but try to use mango that is not overly ripe to avoid making the scones soggy. If using fresh mango skip the soaking step and just add the chopped fresh mango after mixing the dry ingredients. Using fresh mango, the texture of the scone will be somewhat softer and the mango flavor less pronounced.
- If you don’t have parchment paper, you can form the disk and cut the scones on a floured surface then transfer pieces onto a greased baking sheet.
- Store the scones in an airtight container at room temperature for 1 – 2 days, or freeze, tightly wrapped, for 2 – 3 months.
Keywords: mango scones, white chocolate scones, mango white chocolate scones